Enjoy them as a fun finger food with your favorite dip, paired with a refreshing summer salad, or tucked into a sandwich bun for a delicious meal.

Canned sardines in Brittany

Canned sardines are a staple food in Brittany region, that we all enjoy on a weekly basis. Local sardines are plentiful on the Brittany coastline, and they arrive fresh every morning at the harbour. While some of them are sold fresh at the fishmongers, most of them are shipped off as soon as the boats arrive to the local “conserveries” (canning factories) to be tin-canned.

Many conserveries like La Belle Iloise, Connétable and Petit Navire have made a huge reputation for themselves since the late 19^th century. They continue today to pack sardines in oil the traditional way (that is, by hand) and their tins are widely available in all grocery stores. 

Sardine Cakes, known as “croquettes”

I’ve loved canned sardines since I was a kid, and they’re still a staple in my weekly meals. I often savor them just as they are, swimming in their rich oil. But there are so many delicious ways to enjoy canned sardines, and these croquettes are one of my favorites!

In taste and texture, these Croquettes de Sardine are reminiscent of the classic American fish cakes or crab cakes you may be familiar with. But the use of sardine gives them a bolder taste and a slightly richer, creamier texture too! 

Ingredients you’ll need for these Sardine White Bean Cakes (Croquettes de Sardine)

These sardines’ croquettes are such a fun recipe to make, with just a few staple and affordable ingredients. Here is a detailed look.

1. Sardines. Plain, canned sardines are the stars of this dish! With a very distinctive taste (and smell!), tinned sardines get mashed to create these fun, bite-size croquettes. Choose them packed in oil (not water) and ideally un-flavored (ie. not “picante”, nor coming with lemon or tomato sauce). You also need one tablespoon (15ml) of the canned sardine oil. 
2. White beans. Canned white beans are mashed with the sardines and used here to create a dense consistency that holds the cakes together. Plus, mashed white beans are deliciously creamy and have a mild taste that allows the sardine taste to shine.
3. Onion. Minced red onion provides crunch and a nice tang to the croquettes. I like to mild taste of red onion, but you can opt for sweet or spring onions if you prefer.
4. Parsley. A generous measure of fresh parsley (stemmed and roughly chopped) adds a nice flavor. Flat or curly parsley both work perfectly. I like the mild taste of parsley, but you can also opt for fresh coriander which yields a more assertive, herby flavor.
5. Dijon mustard. One tablespoon of Dijon mustard is mixed into the fish cake mixture, for a touch of tang.
6. Seasonings. Salt, black pepper and a pinch of cayenne pepper are the simple seasonings used in these fish cakes. Again, you really want to let the sardine taste shine here.
7. For the breading. A combination of flour, egg and breadcrumbs are used to create a thick and crispy outer layer. Prepare 3 different vessels with all-purpose flour, a room-temperature beaten egg and breadcrumbs (seasoned or unseasoned, as you prefer).
8. Frying oil. A shallow frying pan is covered with about 1/2 inch (1.25 cm) of oil to fry the cakes. I recommend you opt for a good frying oil such as avocado, sunflower, canola or peanut.

Frequently Asked Questions

I don’t like parsley, what other herb(s) can I use?

Fresh coriander also works wonderfully in this recipe. I personally prefer the mild taste of parsley, but coriander yields a stronger herbal flavor that’s lovely too.

What frying oil do you recommend?

My best recommendations for frying oils are avocado (highest smoking point), canola (widely available and affordable), sunflower and peanut oil. For more details, I recommend this article.

Can they be prepared ahead?

Yes, absolutely! You can prepare these sardine croquettes ahead of time, up until frying them. Keep the unfried patties on a clean plate and cover them with a plastic film in the fridge. You can keep them like this for up to 24h. When ready, take the patties out of the fridge at least 30 minutes beforehand, so they can slightly warm. You can then fry them and serve them.

How long can you keep these sardine cakes?

Like most fried food, these sardine croquettes are best enjoyed immediately, when they’re still piping hot and crisp.

Once fried, Keep them for up to 4 days in the fridge. You can also keep them in the freezer for up to 2 months, in an airtight container.

To reheat, spread them on a baking sheet covered with parchment paper, and bake them for 15 minutes in a pre-heated over at 350°F (180°C).  I don’t recommend re-heating them in the microwave as they become soft and mushy.

How to serve these sardine and white bean cakes?

• As an appetizer. Serve these sardine croquettes as an appetizer, with a creamy dressing to dip and wedges of lemon on the side. They are ideal for serving as finger foods at a gathering.
• With a salad. You can also enjoy them as the main protein for a meal, served with salad and a light vinaigrette, sliced tomatoes and cucumber to balance the richness of the cakes.
• In a sandwich. You can eat them on a bun, with lettuce, tomato and a choice of condiment like tartare or remoulade sauce.

Audrey’s cooking tips:

• You can make these sardine cakes either by hand or with a food processor. I personally prefer using a fork to mash the sardines and white beans together, to keep a chunky consistency. You can also use a processor to mash them until your desired consistency.
• Make sure you drain the can of white beans very well.
• For the breadcrumbs, use classic store-bought or hand-made (grating stale bread) if you would like a thinner coating. Or you can use panko if you would like a lighter, yet crunchier coating.

I hope you’ll love this Sardine and White Bean Cakes recipe as much as I do. If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• French-style Zucchini Fritters
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Gruyère Cheese Twists (Torsades au fromage)

Sardine White Bean Cakes (Croquettes de Sardine)

Print Recipe

Serves: Makes 9-10 croquettes Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 can of sardines, in oil [125g /4.4oz/ = 4 large sardines]
1 tbsp (15ml) of the canned sardine oil
1 can cooked, plain white beans (300g), drained
½ red onion, peeled and diced
10-12 fresh parsley sprigs, stemmed and chopped
1 tbsp (15g) Dijon Mustard
¼ tsp salt
¼ tsp freshly ground black pepper
1/8 tsp cayenne powder

1/2 cup (63g) all-purpose flour
1 large egg, at room temperature
1 cup (90g) breadcrumbs

Frying oil (sunflower, canola or peanut)

Instructions

Step 1 - Place the sardines and white beans in a shallow plate and mash roughly together with a fork, until creamy but some small chunks are still visible. Mix in the sardine oil, onion, chopped parsley, Dijon mustard, salt, pepper and cayenne pepper.

Step 2 -With clean hands, grab the equivalent of 2 tablespoons of the sardine mixture and shape it into a ball. Press it lightly between your palm to flatten it. Repeat, until no mixture is left. 

Step 3 -Prepare three small bowls: one with the flour, one with the egg (beaten) and one with the breadcrumbs. Roll each cake into the flour, then the egg, then the breadcrumbs. If needed, flatten the cakes more with a fork, until they’re all about 0.8-inch/2cm thick.

Place all the breaded cakes on a clean plate and set aside in the fridge for 30 minutes to set.

Step 4 - Fill a large frying pan with 1/2 inch (1.25cm) of frying oil. When the oil is sizzling, place three or four sardine croquettes in the pan. Do not overcrowd the pan. Fry until crisp and golden, about 3 minutes per side.

Transfer the croquettes onto a plate lined with paper towel. Lightly salt them to taste. Repeat until all croquettes are cooked. When needed, add extra oil to “refill” the bottom the pan.

Serve the cakes hot and crispy.

The post Sardine White Bean Cakes (Croquettes de Sardine) appeared first on Pardon Your French.